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Have you ever had one of those evenings where you haven’t taken anything out for dinner, it’s too late to defrost anything and you’d really rather not order take out? I’ve found myself in that spot more than once and as long as I’ve got a few key ingredients on hand to make a healthy egg burrito, I’m saved!

This recipe is a modified version of a brunch entree from a local restaurant I used to frequent in my younger days. Their creation was called “Eggs Enchilada” and I think I could have eaten it every day it was so good. My version adds more veggies, uses an egg substitute (or egg whites) and I use low-fat or fat-free cheese. Trust me–you can’t tell the difference because my husband enjoys it as much as I do. I can whip these up in about 15 minutes too, so they’re a quick fix when you need something last minute. The next time you find yourself in a bind give them a try instead of reaching for the take out menu–you’ll save yourself some money and calories!

Saute the onion, mushrooms and bell pepper in the canola oil until just tender and add egg substitute. Let cook until the egg is firm and spring with shredded cheese. When cheese melts divide eggs into fourths and put into tortillas and fold or roll up. top with diced tomatoes, shredded lettuce, diced avocado and sour cream. Enjoy!
Serves 4.

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